SPICY-DEEP FRIED INDIAN CHICKEN 65 (NO MSG OR COLORING).
SPICY-DEEP FRIED INDIAN CHICKEN 65 (NO MSG OR COLORING)- YOU CAN NOW MAKE THIS RESTAURANT-STYLE POPULAR APPETIZER AT HOME, THE RECIPE IS A STEP-BY-STEP GUIDE ON HOW TO MAKE THEM WITH MINIMUM EFFORT.
Prep Time 15 minutes
Cook Time 30 minutes
resting time 2 hours
Total Time 45 minutes
Ingredients mentioned below use standard measuring cups and spoons.
300g of boneless chicken cubes
1 tablespoon of ginger-garlic paste(1/2 inch of ginger and 2 cloves of garlic minced should do)
1 teaspoon of black pepper powder
2 teaspoons of garam masala
1 tablespoon of tomato paste(not sauce)
1-2 tablespoon of corn flour
1/4 teaspoon of chilli powder
2-3 green chillies slit and deseeded
Slices of Onions for garnish(optional)
1/2 cup chopped coriander leaves for garnish(optional)
Add ginger-garlic paste, chilli powder, pepper, lime juice, garam masala, oil and salt to season to a bowl, combine to make a marinade.
Add chicken to the following marinade, mix and make sure the chicken is well coated with the spice mix, cover and refrigerate for at least an hour.the longer you marinate, the better chance the spice mix has time to work on the chicken, I actually did an overnight marination and made them for lunch.
Once you take out the chicken from the fridge, let it reach room temperature. 30 minutes.
Make sure the chicken has reached room temperature, then to the bowl of chicken, add the tomato paste and mix.
Add the cornflour to the chicken and combine well, then add the beaten egg to the mixture and mix well, let it rest for 2-3 minutes while the oil heats.
Before you start frying, line a baking tray or bowl with paper towels for the fried chicken cubes.
Place a deep medium sized pan over low heat and bring the oil to a temperature that you can fry the chicken cubes without burning them or frying them too quickly due to high heat that they end up being raw inside. to make sure you have the correct temperature, drop a small bit of the marinade, once it floats while sizzling and change color, you can start frying the chicken cubes in batches, at any point, should the oil start smoking, reduce and start heating the oil all over again.
The chicken when fried should take on a slightly dark orange tinge. do not fry them long, since the cubes are small they should puff up a bit due to the egg and cornflour and be soft.
See notes to know what I did with the leftover marinade.
Tempering the fried chicken.
Once you’ve fried all the chicken cubes, set them to drain excess oil.
Place a separate frying pan over low heat, the pan should be large enough to hold all the fried chicken cubes.
To this pan, add 3-4 tablespoons of oil you used for frying and heat over a low fire, add the curry leaves, split green chillies, onions(optional)and temper for 2-3 minutes.
Remove from fire and transfer all the chicken cubes to the tempering, toss it a few times to combine, garnish with onions, coriander leaves and a few lime wedges.